PERBACCO | Enoteca e Cucina

Perbacco
234 East 4th Street (Aves A & B)
New York, NY 10009
Tel: 212-253-2038

Antipasto Emiliano

Traditional Emilian pork sausage served with soft potato purée, lentils and lambrusco gelatin.

Cotechino e Lenticchie

Deep fried green Castelvetrano olives stuffed with minced meats.

Crème brulée di Parmigiano Reggiano

18 mo. aged Parmigiano crème brulée, carmelized 12 yr. old Balsamic vinegar.

Frittura di Mare

Flash fried fresh calamari, prawn, shrimp and scallops served with lemon and oregano aioli.

Salciccia di Gamberi e Capesante

Homemade grilled shrimp and scallop sausage over chickpeas simmered in shrimp reduction.

Parmigiana di Melanzane

Classic eggplant parmigiana with buffalo mozzarella, Parmigiano Reggiano, tomato sauce and basil.

Crostino Misto

Trio of bruschette: goat cheese, walnuts and honey; bitter orange jam and bottarga; mushroom and melted fontina.

Arancini di Riso

Sicilian rice balls stuffed with mozzarella, dipping tomato sauce.

Polenta Taragna Fritta

Deep fried white polenta chunks served with three different sauces: spicy tomato and borlotti beans; mushrooms and truffle; melted fontina and gorgonzola.

Selezione di Formaggi e Mostarde

Italian cheese selection: 18 mo. aged Parmigiano Reggiano, sweet Gorgonzola D.O.P., Piave Mezzano, Castelmagno D.O.P. Brioche amd Jams.

Tartara di Manzo

Cured beef tenderloin tartar with Shitake and Chanterelle mushroom, and poached egg yolk, light anchovies dressing drops.

Polpette al Pomodoro

Classic prime beef and veal meatballs in tomato and basil sauce.

Moscardini in Umido con Piselli

Baby octopus dipped in tomato sauce with green peas.

Insalata Tiepida di Fave, Spinaci, Pecorino e Menta

Flash pan seared fresh fava beans and spinach, sliced pecorino and mint leaves.

Insalata Mista con Noci e Miele

Mixed green salad with walnuts, honey and Parmigiano Reggiano leaves.

Insalata di Finocchio, Olive e Arancio

Fresh fennel, Kalamata olives and orange.

Ravioli di Zucca con Salsiccia

Kabocha squash ravioli sautéed in brown butter sauce and Italian sausage served with amaretto foam on the side.

Lasagna Bolognese

Traditional Emilian lasagna layered with beef, veal and pork ragout, béchamel and Parmigiano Reggiano.

Rosetta allo Spek e Bufala

Traditional Emilian pasta roll with buffalo mozzarella and spek served with zabaione truffle sauce.

Spaghetti con Bottarga di Muggine e Limone

Homemade spaghetti tossed in roasted garlic, EVO oil, mild hot pepper sauce topped with thinly sliced imported salted mullet's roe with lemon zest.

Gnocchetti con Cipolle Brasate e Pecorino

Homemade gnocchi sautéed with butter and sage, braised red onions and Pecorino Romano.

Risotto ai Frutti di Mare

Seafood risotto - clams, mussels, scallops, shrimp - in lobster bisque (Parmesan risotto with balsamic dressing also is available).

Tagliatelle Integrali al Ragu di Agnello

Homemade whole wheat tagliatelle served with delicate lamb ragout.

Costolette d'Agnello con Funghi e Cipollotti

Grilled marinated rack of lamb served with deep fried whole shitake mushrooms and scallions over red wine reduction sauce.

Branzino al Forno con Verdure

Deboned oven baked branzino and seasonal vegetables.

Brasato di Guancia

Slow braised beef cheek served with potato-thyme purée and thin crispy polenta chips.

Pancia di Maiale alle Castagne con Formaggio Fritto

Honey glazed pork belly served with chestnuts purée, grilled mushrooms, roasted shallots and deep fried Piave mezzano cheese.

Pacchetti di Salmone e Porri

Grilled salmon wrapped in boiled and sautéed leek leaves served over cauliflower purée with zucchini salad.

Costata di Manzo con Pancetta e Pesto di Pinoli

Seared beef rib eye steak served with sautéed wild mushrooms, crunchy pancetta discs and shallots over pine nuts pesto.

Pollo alla Mostarda e Rosmarino

Sautéed chicken breast marinated in mustard, rosemary and white wine served with red potatoes and thinly sliced carrots.

General Manager ~ Francesco Nuccitelli

Hamburger di Cioccolata

Homemade chocolate slider.

Millefoglie

Lemon chantilly napoleon with caramelized strawberries and homemade mint gelato.

Strudel

Puff pastry cylinder stuffed with white chocolate, apple and cinnamon mousse; toasted walnuts and pine nuts gelato; golden raisin and rum sauce... with liquid strudel shot.

Tiramisù

Our famous Tiramisù served in a glass.

Tartelletta di Mele

Apple tartlet served with cinnamon cream.

Soufflé di Pere e Cioccolato al Mascarpone

Warm chocolate and pears soufflé over mascarpone cream.

Gelato / Sorbetto

Homemade gelato: ask your server which flavors we have today.

Biscotti

Homemade assorted cookies.

* Ask your server for special desserts.

Executive Pastry Chef ~ Luca Balboni

20% gratuity will be added for party of 6 or more. We accept cash and all major credit cards.

Reservations may be made online or by phone. See Reservations page for more info.